Tag Archives: Gluten-Free

Coconut Oil Popcorn

Know what is silly about popcorn?

Coconut Oil Popcorn | real food. home made.

Butter-flavoured microwave popcorn is consistently on Top 10 Worst Foods To Eat lists, but not a lot of people know that homemade popcorn can be one of the tastiest and healthiest snacks you can eat! Following is a simple recipe that produces the best popcorn you’ve ever made at home!

Coconut Oil Popcorn

Ingredients:

  • 2 T coconut oil
  • 1/2 cup organic popping corn
  • sea salt to taste
  • (optional) additional melted coconut oil or grass-fed butter for drizzling

Method:

  1. Melt coconut oil over medium heat in a large pot with tight fitting lid.
  2. Add 2 corn kernels to the oil in the uncovered pot and wait for them to pop.  Then, the oil is ready!
  3. Add the rest of the kernels, put the lid on, and shake every 10 seconds or so.
  4. When the popping slows down considerably, remove the pot from the heat and shake everything around for another 10 seconds.
  5. If  you are drizzling with extra oil or butter do so now, otherwise just add your desired amount of salt and shake to coat.

Now it’s time to curl up and watch a movie!  Last night we watched Birdman (or the Unexpected Virtue of Ignorance).

I love keeping my extra popcorn in an air-tight container and snacking on it throughout the week.  If you’re lucky enough to have any extra!  I know we didn’t.

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Filed under Gluten Free, Snacks, Vegan, Vegetarian

Smoky Thyme Sweet Potato Hash

Sweet potatoes are such a staple in my life; they can be prepared so many ways, and are appropriate for every occasion.  I always like to have 1 or 2 on hand so I can whip up a meal at a moment’s notice without having to go to the grocery store.  Today I felt like brunch, so I came up with this dish.

Smoky Thyme Sweet Potato Hash | real food. home made.

Smoky Thyme Sweet Potato Hash

Serves: 3

Ingredients:

  • 1 large sweet potato, peeled and grated
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 1/2 t sea salt
  • 1/2 t black pepper
  • 1/2 t smoked paprika
  • 1 T fresh thyme, chopped
  • 1-2 T extra virgin olive oil
  • grated fontina cheese (optional)
  • 3 pastured eggs, over easy

Method:

  1. Mix the first batch of ingredients together in a bowl.
  2. Heat EVOO in a large pan or skillet with lid over medium heat.
  3. Add hash mixture, and alternate between frying and steaming with the lid on, stirring intermittently.  (If  you want to attempt to make them super crispy, more power to you, but I’ve never been able to master the technique.)
  4. Prepare your over-easy eggs.
  5. When your hash is done cooking, put a scoop on your plate, a few pinches of cheese (if desired), and the egg on top.

Smoky Thyme Sweet Potato Hash | real food. home made.

Grant likes his with sri racha.  I have a feeling I am going to be making this a lot for dinner this winter.  I hate going to the grocery store after work in sub zero temperatures!  “Iiiiiiiiit’s SMOKY THYME” is surely going to become my new catch phrase.

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Filed under Breakfast, Brunch, Dinner Ideas, Gluten Free, Vegetarian

Flourless Black Bean & Avocado Brownies

Snow day!  I just walked to the local Organic Market and bought ingredients for my black bean brownie recipe I’ve been working on.

Flourless Black Bean & Avocado Brownies | real food. home made.

Ingredients:

  • 1 – 15 oz can of black beans, rinsed and drained
  • 1/2 of a large extra ripe avocado
  • 2 large pastured eggs
  • 1 teaspoon coconut oil
  • 2/3 cup organic raw cacao powder (or unsweetened cocoa powder if unavailable)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup organic turbinado sugar (or light brown sugar if unavailable)
  • 1 t molasses
  • 1/2 t cinnamon
  • 1/4 cup mini dark chocolate chips

Method:

  1. Preheat oven to 350º F and grease an 8×8 baking pan with coconut oil.
  2. Put everything except chocolate chips into a food processor and pulse until well combined.
  3. Stir in chocolate chips.
  4. Pour batter into pan and bake for 20-30 minutes, or until a toothpick comes out clean and the top begins to crack open.
  5. Cool pan on a wire rack, and then cut into 16 even squares.
  6. Refrigerate and enjoy throughout the week as a delicious and healthier chocolately dessert!!

Flourless Black Bean & Avocado Brownies | real food. home made.

I made these to bring to work for my dad’s birthday tomorrow.  I am debating whether or not to disclose the ingredients, or just to present them as “brownies”.  We’ll see!  😉

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Filed under Desserts, Gluten Free, Vegetarian

Homemade Granola -and- Why Boxed Cereal is the Worst Breakfast

How is it that in the United States a bowl of Froot Loops™ is a widely acceptable way to start your day? Or any cereal for that matter. A bowl of sugar?  When they say that “breakfast is the most important meal of the day” they are certainly not talking about cereal.  I have learned to completely avoid the cereal aisle; there is only garbage down there. Cereal is a convenience food; what’s easier than cereal?  If you do not have time to prepare eggs in the morning, wake up earlier!  😉

When you eat cereal for breakfast, or doughnuts,  bagels, anything that is made of refined sugars and starches, “particularly alone, without fats or protein, they enter the blood stream in a rush, causing a sudden increase in blood sugar” (Nourishing Traditions, p. 24).  And don’t you notice, on days you eat cereal, you are hungry again well before lunch time?

The problem with cereal is not only its sugar content and added chemicals, but the extrusion process is equally harmful.  Many popular cereals are now boasting that they are “Whole Grain”, however “whole grains that have been processed by high heat and pressure to produce puffed wheat, oats, and rice are actually quite toxic and have caused rapid death in test animals” (Nourishing Traditions, p. 25).

If you need a crunchy bowl of something doused in milk, please stay away from the cereal aisle!  Even brands like Kashi®, Nature’s Path®, Cascadian Farm®, while they are better than Kelloggs® and General Mills®, are not the best.  The best is always home made!!!!

Always read the ingredient labels on your cereal/granola products (like everything else).  If the list includes items that you yourself would use to create a homemade version, then by all means, you deserve a little convenience every once in a while!  The best granolas usually come in plastic pouches and were crafted in small batches by people who care.  These can be quite expensive though! I suggest adding granola-making to your Sunday evening routine, and you will have cereal for the week, home-made.

Ingredients:

  • 3 cups old fashioned rolled oats (make sure gluten free if allergic)
  • 1/3 cup coconut oil, melted
  • 1/4 cup local raw honey
  • 3/4 cup unsweetened coconut flakes
  • 1 cup unsalted cashews, almonds, walnuts or pecans (or mixture of whatever you have), chopped
  • 1/2 t sea salt
  • 1 t cinnamon
  • 1/2 cup raisins or chopped dates

Method:

  1. Combine all ingredients except raisins.
  2. Line a sheet tray with aluminum foil, and spread mixture out evenly.
  3. Place into a cool oven, turn the heat to 300°, and bake for 15 minutes.
  4. Take it out and give your granola a good shuffle, then bake for another 15 minutes.
  5. Let it cool completely, add raisins, and then transfer to an airtight container – store for 1 week.

Look at that list of ingredients!  Coconut oil/flakes, local raw honey, beautiful nuts and dried fruit, cinnamon, unprocessed oats.  Those are ingredients I can get behind starting my day with. “When sugars and starches are eaten in their natural, unrefined form, as part of a meal containing fats and protein, they are digested slowly and enter the bloodstream at a moderate rate over a period of several hours” (Nourishing Traditions, p. 24).

One of my favourite breakfasts includes greek yogurt, topped with fresh fruit and homemade granola.  This is a very nutritionally balanced braekfast (and did I mention it is delicious???)

Homemade Granola -and- Why Boxed Cereal is the Worst Breakfast | reak food. home made.

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Filed under Breakfast, Gluten Free, Nutrition, Snacks, Vegetarian

No Bake Carrot Cake Balls

No Bake Carrot Cake Balls | real food. home made.

Ingredients:

  • 1 1/2 cups old-fashioned oats (make sure gluten free if allergic)
  • 1/3 cup cashews, chopped
  • 1 T ground flax seed
  • 3/4 cup natural peanut butter
  • 3 T honey or maple syrup
  • 1/4 t ground cinnamon
  • 3/4 cup (packed) grated carrot
  • 1/3 cup raisins

Method:

  1. Thoroughly combine all ingredients in a large bowl.
  2. Form into comfortably sized balls, and refrigerate for at least one hour.
  3. Store in an airtight container for up to a week.  If there are leftovers, pop them in the freezer to enjoy any time at a moment’s notice!

I love these little guys.  They are perfectly satisfying when you feel like a quick, healthy snack.  Forget processed granola bars!  These are the real deal.

Adapted from Cookin’ Canuck

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Filed under Appetizers, Breakfast, Desserts, Gluten Free, Potluck, Snacks, Vegan, Vegetarian

Spinach Quinoa Flax Balls

Spinach Quinoa Flax Balls | real food. home made.

Ingredients:

  • 1 cup red or white quinoa (or blend of both)
  • 1 3/4 cups organic free-range chicken broth
  • 2 boxes of frozen spinach, defrosted and water thoroughly squeezed out
  • 1 yellow onion, diced
  • 5 tablespoons melted butter (grass-fed)
  • 2 cloves garlic, minced
  • 1 t ground black pepper
  • 1/2 t sea salt
  • 3 T tomato paste
  • 1/4 cup almond flour
  • 1/4 cup oat flour (make sure oats are gluten-free if allergic)
  • 1/2 cup ground flaxseed
  • 6 eggs, beaten
  • 1/3 cup parmesan cheese

Method:

  1. Bring quinoa and chicken broth to a boil, cover, reduce heat, and cook for 20 minutes.
  2. Make your flour mixture by adding a handful of almonds and a handful of old-fashioned oats to a food processor and grind – Make a 1/2 cup of flour total.
  3. Mix quinoa, flour, and all other ingredients together in a large bowl.
  4. Refrigerate for an hour or overnight.
  5. Preheat oven to 350*
  6. Grease baking sheet with coconut oil or butter.
  7. Roll mixture into balls and bake for 20-30 minutes.

These are so pretty!  If you use red quinoa, the red and green colour scheme make them perfect for bringing to Holiday parties!

Adapted from Lauren Kelly Nutrition

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Filed under Appetizers, Gluten Free, Potluck, Snacks, Vegetarian

Rosemary Salmon Risotto

Rosemary Salmon Risotto | real food. home made.

This creamy risotto is perfect for a cool fall evening.  Haven’t made risotto before? Don’t fret!  It is not as difficult as you think.  The trick is to have all your ingredients prepped, measured, and ready to go at a moment’s notice.  As I was making this yesterday, it came time to add the wine and I couldn’t find my wine bottle opener.  Talk about a risotto disaster!

Rosemary Salmon Risotto

Serves: 4

  • 1 pound salmon, preferably wild-caught
  • 2 garlic cloves, minced
  • 2 fresh 6″ rosemary sprigs, chopped
  • sea salt and black pepper
  • 3 T grass-fed butter
  • 1 shallot, minced
  • 1 cup of chopped mushrooms (shiitake or any you prefer)
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken stock or broth (organic & free-range, preferably homemade)
  • 1 bunch fresh asparagus, top 2/3 of each stalk chopped into thirds then blanched
  • 1/2 cup frozen peas, thawed
  • 1 T fresh lemon juice
  • 1/4 cup sun dried tomatoes, chopped
  • 1 additional chopped rosemary sprig
  • 1/4 cup freshly grated Parmesan or Pecorino cheese (or a blend)
  • freshly ground black pepper, to taste

Method:

  1. Preheat oven to 425º
  2. Mince garlic and 2 rosemary sprigs.
  3. Line a baking sheet with parchment paper, set the salmon skin side down, and season with garlic, rosemary, salt and papper.
  4. Pour chicken stock in a pot and bring to a boil.  Keep a ladle nearby.
  5. In a separate pot of fairly large size, heat your butter over medium heat.
  6. Add shallot, mushrooms, and a pinch of salt, and sauté for 1-2 minutes.
  7. Add the rice, and cook another 4-5 minutes, stirring constantly.
  8. Add the wine, and stir until almost all liquid is absorbed.
  9. Add one ladle full of stock at a time, stirring intermittently, waiting for the previous liquid to be absorbed before you add the next.  You are going to have to stir quite often.  Not constantly, but often.
  10. When the stock is half gone, roast salmon for about 12-14 minutes or until it is flaky.
  11. When the stock is almost gone, add your asparagus, peas, sun-dried tomatoes, additional rosemary and lemon juice to the rice.
  12. Continue stirring and tasting your rice until it is no longer chewy.
  13. Remove your pot from the heat and stir in the cheese.
  14. Garnish with freshly ground black pepper.
  15. Top with salmon and enjoy.

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Filed under Dinner Ideas, Gluten Free